Chicken Sausage Recipe

Prepare chicken

Place each chicken breast between two sheets of plastic wrap or in a zipper bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/4 inch. Season both sides lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Make filling

In a medium skillet over medium heat, add 1 tablespoon olive oil. Crumble the sausage meat from casings into the skillet. Cook, breaking up with a spatula, until browned and cooked through, about 5–7 minutes. Add minced garlic and cook 30 seconds more. Remove from heat and transfer to a bowl. Stir in wilted squeezed-dry spinach, shredded mozzarella, grated parmesan, chopped basil, dried oregano, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper. Mix until evenly combined and slightly cooled.

Assemble rolls

Divide the filling into four equal portions. Place one portion near the edge of a pounded chicken breast and roll the breast tightly away from you, enclosing the filling. Secure each roll with toothpicks or kitchen twine. Repeat for remaining breasts.

Prepare coating

Set up a breading station: one shallow dish with flour, one with the two beaten eggs, and one with panko breadcrumbs mixed with melted butter (this helps crisping). Season the flour lightly with a pinch of salt.

Coat rolls

Working with one chicken roll at a time, dredge the roll in flour, shaking off excess. Dip into beaten eggs, then press into panko mixture ensuring an even coating. Place coated rolls on a tray while you finish all four.

Sear and bake

Preheat oven to 400°F (200°C). Heat remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. When hot, add rolls seam-side down and sear until golden, about 2 minutes per side (rotate to brown evenly, total 6–8 minutes). Transfer the skillet to the preheated oven and bake until internal temperature of chicken reaches 165°F (74°C), about 18–22 minutes depending on roll size.

Rest and finish

Remove skillet from oven and let rolls rest 5 minutes. Remove toothpicks/twine. Squeeze lemon juice over rolls and sprinkle with chopped parsley. Slice each roll on the diagonal into 2–3 pieces to serve.